Whether or not you are an avid cake baker or just starting out, I’m sure you either LOVE fondant or HATE it. Some store bought fondants are plain DISGUSTING, so trust me when I say that I understand where you’re coming from!

This homemade fondant is not only easy to make but equally DELICIOUS!! It tastes kind of like a cross between cotton candy, marshmallows, and candied unicorns.

Place your milk in a 2 cup measuring cup. Sprinkle in your gelatin and allow it to firm up or bloom(should take 3-4 minutes).

Place mixture in the microwave and heat on HIGH for 1 minute. Stir. If your gelatin does not become liquid, then continue to microwave using 15 second intervals until melted. Make sure to stir between heating cycles.

Strain LUKE WARM mixture into your powdered sugar. Mix it by hand with a spatula until blended.

Fit your mixer with the dough hook and turn the mixer on to “stir.” Slowly start to incorporate the rest of the powdered sugar, adding a cup at a time.

Your fondant is ready when it starts to pull away from the sides and starts to clump around the dough hook.

On a clean surface, add some vegetable shortening and then corn starch onto the counter to prevent sticking.

With some crisco on your hands, dump the fondant onto the counter and begin to work it into a smooth round ball. It will be slightly soft and you may use additional powdered sugar(or corn starch)AS NEEDED to form your ball.

Divide the dough in half and wrap them up tightly in some crisco coated saran wrap. Do not use a spray because that will form a crust. Repeat with a second wrapping, then repeat the same process with the other half of fondant.

Place in an air tight container and allow it to sit overnight on the counter.

The next day, knead only the amount required to cover your cake.

On a non stick surface, knead out some fondant. Interchange between a little glycerin and some shortening, just until soft and supple.

NOTES:

If you are positive that you are not going to color your fondant, then you can add 3 Tbsp of glycerin instead of 2 1/2 to start with. I like to control how much goes into my fondant and if you put too much then it will be too soft, not to mention that food coloring also contains glycerin. If you are unfamiliar with the texture of fondant, go out and purchase some store bought fondant to note the texture.

Do not use butter flavoring shortening. It does not taste good in this.

And no, you cannot taste the crisco in this recipe.

This recipe yields about 4 1/2 pounds of fondant.

Work your fondant in batches until nice and smooth.

If at anytime it appears too soft, just knead in more powdered sugar. If it appears too stiff, add in more glycerin.

The sugar and cooking process preserves the dairy ingredients, so there is no worry of spoilage.

Good tasting brands of commercial fondant: Fondx and Fondarific. I hear Satin Ice is good too.

Author:eatnowcrylater

My name is Sav Le and I created Eat Now, Cry Later to show you how fun and easy cooking can be! I'm currently redesigning my blog, so please be patient with me while I get things up and running! You can find more recipes at my other blog: http:eatnowcrylater.blogpsot.com/.

I made it for my sons wedding people were amazed and loved the taste.
I am now making a cake for my daughter, it will be a blue owl, can you tell me if I should add any glycerin because I will have a lot of gel color in it.

Hi, Huma. Glycerine is very important in this recipe. It helps the fondant with its overall elasticity, and helps with its smoothness. I’ve read that some people just sub with corn syrup; it’s just a bit stickier. I have not tried this method, but you’re more than welcome to give it a go!

Hi, i watch your YouTube video on fondant and I like the way it looks, I intend to try it as my first time to cover my son’s birthday cake today and I’ve searched for the corn syrup but I can’t seem to find it anywhere instead I only see the lyles golden syrup, can I use that as a substitute to the corn syrup. Thanks

Hi, Maureen. I don’t see why you couldn’t use that. It’s best to use plain glycerine because it has no color, and no other additives so it keeps the fondant nice and white. The glycerine I use only has ‘glycerine’ as the ingredient, with no other additives. I say, give it a go and see how it works. Maybe you can cut the recipe in half to see how it works.

Hi Sav! I have a question after a few days of making the fondant do you use the microwave to soften the fondant to start kneading it?
I have try others recipes and after a few days of making it to use it a put the fondant in the microwave before to start using it to make it easy to knead. I can do the same with this recipe fondant? Thank you so much I advance!!!

Hello! Thank you for this recipe! This have become my go-to fondant recipe ever since I’ve discovered and read your blog 2 years ago. Only thing I can add to your instructions is if you coat your mixing tools: mixing bowl, dough hook, spatula etc with Crisco, the experience is much more encouraging…

Hello,
I am a newbie in fondant making. I would really like to try your recipe but i have no microwave oven at home,can i cook/boil the ingredients on my stove top? I do hope you can help me. Thank you very much

I don’t see why not! I would advise to be very careful when using the stovetop though. Do not walk away from the stove and turn off stove just before you think the mixture is hot enough so you don’t overdo it.

Please help me with this I have read all the comments fondants have around the blogs and the internet, but can’t find the answer I need.
This is my 5th batch of fondant going to the trash if I can’t figure the problem out. I’m doing everything like in the YouTube video, but something is not quite right. All my fondants turn out like grainy ps. Nothing like playdo. Right after mixing it, it doesn’t have any stretch, just like a big mountain of wet ps. I tried to knead in more gliceryn, more shortening, but nothing seems to help. I tried with warmer mixture, cooler mixture, the same. Can you give me some advice? I tried to knead a lot longer with more glycerin and shortening, but still can’t reach the soft pliable state.

The reason your fondant is grainy is because either your gelatine hasn’t been heated enough to disolve all of the granules or has been overheated too much drying it out too much and leaving hard grains before the addition of the fat and glycerine mixture. You also need to really stir to disolve the granules in the heated liquid.

Hi there. This recipe said that it needed 3-4 pounds of powdered sugar. What do you mean by ‘pound?’ I searched for ‘pounds to cups’ so that I can measure it by cups but it said that 1 pound is equal to 3 cups. I tried using this recipe but it didn’t worked. And the milk, did you used powdered or fresh milk? Thanks.

This message is for Rencee! The reason your fondant did not come out right is because the written recipe reads 3-1/2 – 4 pounds of powdered sugar. But, in the video above she states she usually uses 3-1/2 – 4 cups of powdered sugar. BIG DIFFERENCE!!!

Yes thank you. I am aware of the measuring difference, because the video states otherwise, but it has been corrected in the description, saying 3-4 pounds is correct. Which is around 1,4 kg of powdered sugar. 3-4 cups would not be enough and would not give you this much fondant. Since than I found out, after several failed attempt, that the quality of your powder sugar is very relevant. The most important thing to avoid dry looking, crumbly fondant.

There is a HUGE error in this recipe where the instructor gave wrong measurements! The recipe reads as 3-1/2 to 4 pounds of powdered sugar. But, in the video above she states she uses 3-1/2 to 4 CUPS of powdered sugar!!

This is my go to recipe, people have told me that this is the fondant you don’t leave behind. Clean plates, no left over rolls on plates. And people always mention that they never eat fondant but found that this tasted so good they were compelled to eat it all

What can cause fondant to not be pliable? I used your recipe and got great results even shared it with friends but my last two batch is a disaster. The fondant just keeps breaking can’t even roll out…. Please please help me

Hi there my name is Martha and I want to thank you for the recipe! I have done it twice and I love it… Thanks again I start working with fondant and you made my work so easy! just one question : can I put cmc ? Cause my fondant take time to endure so to do structures.

Wow,i have not tried it yet,but I am excited already bcz I hv this feeling that it’s going to be wow,bcz d fondant recipe I have is totally different and I have always wished to have a smooth and fine fondant cake and now I just got it for free…smiles…loving you already…thank you u very much,God bless you….hugs and kisses…smiles

Hi,
Thank you for sharing! I never wanted to deal with marshmallows so always bought it at the store. It’s very expensive in comparison. It was super easy to make and work with until I took it out of the refrigerator….when I kneaded it to roll it out it kept cracking. I added more glycerin and Crisco to help. I was able to cover a 3 tier cake with the recipe though. I also dyed it different colors. Not sure where I went wrong. Do you know why it was cracking?

Hi Heather. Is there a reason why you need to refrigerate the fondant? Cold fondant will tend to crack. This fondant keeps well wrapped in saran wrap then placed in an airtight container on the counter for up to two weeks. But yes, adding crisco and glycerin should help when rolling out. Using some corn starch instead of powdered sugar is probably a good idea, too. The more powdered sugar you use, the drier it will become, causing more cracks in the fondant. Hope that helps!

Hi ! I’m from Mexico and I have tried homemade fondant already but definitly I will keep your recipe!! I loved it and it works amazing !! I watched your video and I tried immediatly I was happy with the results and to see that it is useful for cover the cake and make figures, I have one question, if I put CMC then it will be more stiff for flowers ? Or can I mix the fondant with gum paste (also homemade)? I will try to see but I hope you may know. Thanks a lot ! I will see more of your videos, you have one fan in me !
Ps. My english is not very good I’m sorry, I hope you can read me well

Hi my name is Allison and I want to make one pound of fondant but am not very good at math so I was wondering if you could provide me with an answer of how much to divide each ingredient by? Thanks can’t wait to try cause I have never used fondant before!!

Hello Sav Le,I have just watched your video and I am very excited to try your recipe for the homemade fondant, I am going to try to make the tire cake for my son, I do have a couple of concerns though. First I have looked on the internet to see where I can purchase the glycerin I have never used this before and from what I have found there are several different types of glycerin most places it is listed in the pharmacy section also in the moisturizers section of the store as you can assume I am very confused and I do not want to buy the wrong kind. Can you please advise me on this matter?? The other concern I have is that I need to color the fondant black and I have seen in your comments that you suggest gel coloring this also I have never used and I do not know where to look to purchase this item.I am working on a fixed income and would like to purchase these items at Walmart or the Grocery store if this is possible.Please contact me with this information.
Thank You Very Much
Maryann

Whichever glycerin you purchase, make sure it only has glycerin labeled as the ingredient in it, and no other additives. Vegetable glycerin should be okay to use too. To note, the glycerine should not have a strong smell.You don’t have a Michael’s craft store where you live? That’s where I purchase mine. Black fondant is one of the hardest colors to achieve. You will need quite a bit of food coloring to make it black. Again, you can purchase gel food coloring at Michael’s or you can try your local grocery stores or Walmart. If all else fails, you can purchase Americolor food coloring off of Amazon.com! Hope that helps!

Hi Mira. The original recipe says you can leave it up to one month at room temp, but I never let it go for longer than 2 weeks. You may place it in the fridge. It will harden a bit, but you should be able to allow the fondant to come to room temp, and begin to knead it on the counter for a bit. Have some crisco and glycerin on hand to help speed up the process as well.

I tried your recipe and my fondant came out so luquidy. I kept adding powdered sugar but it still came out liquidy. I put it in the refrigerator hoping to cool it down and then be able to work with it later. Will that work?

Hi
I’m wondering about the time that can fondant be saved in the refrigerator. Can I replace the milk with water to keep it more time in the refrigerator, and corn syrup with normal syrup because we don’t have corn syrup.
thanks

Thankssssss so much for this great recipe. I’ve been trying to make fondant and then it always turns out not good, either it cracks etc . It was a coincidence I saw your page, I tried your version it simply came out great, with less effort. I’m finally now in love with making of fondant.
Pls is it possible for me to use the fondant a day before the event to decorate the cake? Will it still be looking nice the next day?
Thanksss❤️

Hi! I was looking through the comments and didn’t see my question, so I apologize if it has already been asked!
I was wondering if whole milk makes a difference, or if I can use 2%? I have that on hand and want to make the fondant as soon as I can.
Thanks! I can’t wait to try the recipe!

Hi, I’m used to making my own marshmallow fondant, which is by the way not messier or more time consuming then your method and in my opinion more accessible and uses only four ingredients including water(who doesn’t have marshmallows, vanilla exract and powdered sugar at home) that being said, I do like the taste and coverage of this recipe and will keep it handy if I have a last minute cake to cover. Otherwise, I’m going to stick to my marshmallow fondant, but thank you for a variation.

I love love love this recipe. I have made it numerous times and it has turned out beautiful. For my latest project I had little ones allergic to dairy soo…
I substituted vanilla almond milk for the milk, and used crisco vegetable shortening instead of butter. I didn’t have butter flavoring so I just added extra vanilla. Again it turned out beautiful. It tastes just like the original recipe. The point to this is, experiment. Have fun, come up with your own twist. It’s how I have learned everything I’ve done.

Hi, I love this recipe, I made fondant for the first time and it came out really good, my friend and I made a Louis Vuitton hand bag cake, came out beautiful, but the fondant start to dry really fast, once the cake was done, any tips to keep it moist?

Hi. I have long been looking so good recipe, and finally I found yours. White fondant is very, very good I only have a problem when I add food coloring powder. Fondant is very soft (even too much) but it’s not like a white plastic. What could be the reason?

Hi…I tried the recipe for my Sister Baby Shower and it was a great hit. I was wondering if I can substitute water for milk? Also was the best way toharden flowers, etc., when using this recipe. The flowers I made harden but not much it was still semi soft.

Tried the recipe three times law at ends up with stiff fondant, which I kneed for several minutes to soften, but doesn’t roll well and won’t stick to the cake. It is very rubbery, no matter how much glycerine I add?

Its amazing ! totally in love in this recipe ! non messy and it really forms! i was so worry on the first place , because i use a 2L small bowl with a hand electric mixer , start of with 2 pounds of sugar, it looks slimy, but after keep adding some powder sugar,it started to form
. and it taste so mild and friendly! just wash my hands easily ~ all done !

Hi, I am a UK baker at home and thought you would like to know that if you are in the UK you can use Trex which is the same as Crisco for the shortening. I also bought corn syrup from Amazon. Will be trying this recipe for sure, thanks for the recipe xx

Just to add to Janet’s UK post, if you don’t want to spend a fortune on ordering light corn syrup from amazon or amaricansoda, you can use Golden Syrup as a direct replacement for light corn syrup and Treacle for the Dark corn syrup. I’ve been using this switch myself ever since someone recommended it to me and you can’t tell the difference at all between the american light and UK golden. I also back Trex or if you want to go healthy you can also use White Flora instead of Trex.

Hi!! I’ll never thank you enough for this recipe. It saved my life, time and money. I live in Tunisia and it’s hard to find some tools and ingredients for cake design and this home made fondant recipe is just perfect; I use it to cover my cakes, in modeling and even to make flowers. Thank you again and God bless you.

hi sav! I made your fondant recipe and follow all the ingredients, but my fondant turned out to be very stiff and it breaks easily unlike yours soft and stretchy. I also tried adding water to it and it became soft like yours but still it breaks easily. Can you please help me with it?

You shouldn’t be adding any water to your fondant. You have to keep adding more glycerine, and crisco, until it is soft and pliable. You also have to keep kneading the fondant, for several minutes, so it’ll put your arm muscles to work!

If you click on the original recipe (link is above the video), you can read through the comments section and many people will tell you how to work or adjust the recipe to suit your climate. I do not live in a hot nor humid place, so it’s hard for me to make that adjustment for you. Good luck!

Hi, I use this recipe for fondant; turns out well but after covering the cake or making decorations, its sweaty, gummy and stretches sooo much. Humidity is really an issue here. What is the smallest amount of glycerine I can use for 1kg of sugar? Thanks

Ooh, you know I’m not sure about how much glycerine you could use for 1 kg of sugar. As you said, humidity plays a big factor for you, so you’d have to play around with the recipe, take notes, and see what works best for you.

I LOVE this recipe. I have made it a few times now. The last time I made it I was at my mom’s house and she did not have a dough attachment so I mixed it by hand with a good bit of kneading and it came out just fine.

Hi,
I did everything mentioned in the recipe and instead of a standing mixer I used a hand mixer but the mixture is not leaving the container’s wall. What should I do.. Its quite long since I’ve being mixing it. I even added all the amount of sugar powder required. Please help..

Sounds like your stand mixer isn’t strong enough to withstand all of the mixing. If you go and click on the original recipe where I adapted the recipe from, you should be able to find a long thread with the answer you’re looking for. You can read through it and see what other people did to fix the problem. I’ve never used a hand mixer so I can’t really tell you in detail what went wrong.

Hi there!
I just wanted to tell youthat I’ve worked with your recipe 4 times now and even if it is a bit messier than making MMF the result is 1000% better!!
I love the consistancy and the fact that I can make a lot of fondant in just one “mess”
I did change the ingredients a bit because I didn’t have them JUST as you said on the recipe but it made no difference whatsoever, so if anyone is wondering if you can do such changes the answer is yes, here they are:
1. I used semi-skimmed, lactose free milk instead of whole milk.
2. I used UNSALTED butter instead of Salted butter.
3. I used GLUCOSE instead of Corn Syrup.
4. For the first 3 batches I did not use the buttering flavor.
Like I said, you can do these variations without altering the end result.

Hello there, my fondant turns out very sticky. I keep adding sugar but it’s still too soft. At what point is too much icing sugar too much?
Even when I let it sit overnight it does not harden like yours in the video. It’s very soft and sticks to the counter. Thanks for your help.

There is definitely such a thing as too much sugar. Is it really warm/hot where you are? Have you tried placing it into the fridge and see if it hardens? You can try cutting back on the glycerin or maybe some milk too.

According to the original recipe: “Color can be added during the cooking stage or the mixing stage. Adding color after the fondant has rested is much more difficult, but it can still be done.” Hope that helps!

The butter flavoring is optional but the glycerine is important. It makes the dough workable and soft/supple. You may be able to order some at an online store. I would say Amazon but not sure if you’re willing to pay for international shipping. Lol.

I was asked to make a birthday cake and I used your fondant recipe. I am so pleased to tell you that it was a great success. It took me a while to gather all the ingredients. The recipe was so easy to follow and the results amazing.

Hey sav I have been watching ur FONDAWNT video lol…for 2mnths now…and was totaly in love wid ur dialogues RILLY RILLY STICKY,RILLY RILLY MESSY..lol…well sav I gave it a go…and the fondant has turned out amazzzzzziiinnggg…love yuh…thank u so much…m glad were into contact now…

YES, I made the fondant twice now and it worked great! Even though my kitchen was a big mess, but that was my fault, too many things at the same time and some mistakes with the measurement because I have to think in grams….:-)

I also made a mistake, because I thought that the fondant was still too soft in the standmixer…so I added more powdered sugar and the kitchen aid had to work too hard.
Watching your video again I saw that it HAS TO BE soft when you stop.

Anyway everything worked out well and I´m so happy, because I´m a real beginner!

And I tried your recipe because the fondant I made with the recipe which doesn´t use the milk and the butter and the vanilla also turned out great but did´t taste that delicious.

And in Germany you can´t buy cornsirup anywhere!!!! If any German wonders what to use instead:

Glukosesirup! That is clear and the fondant becomes very white.
Or “Der sonnenklare Sirup” von Grafschafter! That doesnt`t make the fondant as bright white as the Glukosesirup, but you can only tell if you hold something white next to it.

The sirup from Grafschafter is easier to geht and alot cheaper. I tried both and the results were the same.

This is the first time I’ve actually made fondant so I am excited about being able to work with it tomorrow. A question…I think I want to flavor the fondant with raspberry flavoring, but I’ve already made it and it’s ‘resting’. Could I still add a little of the flavoring as I knead it, or is it really too late to do that? It already tastes better than store-bought, so I won’t be totally disappointed if it’s too late. Thanks for the recipe and the video! Another question…have you tried making this chocolate-flavored? I’d be interested in how you accomplish that. Thanks!

Hi Sandy. I think it would be too late to add in the raspberry flavoring at that point. I have not tried the chocolate version but if you click on the link that takes you to the original recipe by Michele Foster, there you will find the thread where people will tell you how to make the fondant chocolate flavored. Good luck!

Hi there. I’m not sure how it became lumpy and hard in the microwave. When it heats it should have become a liquid. If it doesn’t become a liquid after 1 minute, you should continue to microwave at 15 second intervals, stir, or heat again.

Great video and recipe! But when i microwave the milk + gelatin, it became lumpy and hard. So when i strained it , it has a lot of the gelatin wasting. Do u have any trick if it became to soft? Thanks a bunch!!

Hi! I have not tried using fresh milk but I don’t see why not! Crisco is just shortening. It’s used to help make the fondant smoother. I think I remember someone saying that they used real butter instead of shortening and had great results.

Hello.I really want to try your recipe.Can I use coconut oil or palm oil instead of glycerin? Or will it work if I don’t add the glycerin at all? I really can’t find the liquid glycerin here.Thank you.

Hi, Sav!
Just finished this recipe and tried it out on my daughter’s cake w/ a few variations — instead of crisco, i used butter (made it look kinda glossy tho), instead of butter flavoring and lemon juice, i used almond extract. The most interesting tweak I tried was Mcormick “Flavocol”. For purple, I tried the purple yam flavocol and for pink, I tried the strawberry flavocol. Delicious and gorgeous! Thanks for sharing this recipe! Love your Youtube videos and blog!

I just tried your recipe with some little changes. I did not have any milk so I used water. Somehow I think the milk fat helps to consistency. Anyway I am happy with the result.

I used 4 lb and 1 cup of powder sugar. Still my fondant was softer than yours at the video. I think is because I did not let the liquid mix to cool down enough.

I already tried the marshmallow recipe, which I liked. But once I use your recipe in a cake I will be able to decide which recipe represent a better benefit.

For now I think this recipe is a little more expensive than the marshmallow recipe. May be that up here in Mexico the ingredients for your recipe are really expensive because the bring them from USA.

I am calculating an estimated elaboration cost of $10 dollars, while with the marshmallow recipe the elaboration cost is about $8 dollars. Bot recipes yield 2 lb of fondant. However, both recipes represent a cost saving for me since my fondant provider up here in mexico charge me $15 dollars per pound……

So I appreciate a lot you took the time to share this recipe and to create a video ….

It should be more like an off white color. Sounds to me like the glucose had something to do with it. All I could recommend is that you find some place or an online store to purchase corn syrup from because it seems that glucose is not a good substitute for corn syrup.

Tried out this recipe for my Christmas cake and it was absolutely perfect! I don’t have a standing mixer so I used my hand mixer which I ended up breaking. I had to use a spatula to mix the powdered sugar to the wet ingredients and since I only made half the recipe it wasn’t so bad. I divided the icing into two and coloured half with liquid food colouring which surprisingly came out well. I’m just about to go and cover my cake with the icing and decorate it. I’ll be definitely using this recipe again!

Hi! I made this recipe the other day, I don’t have a stand mixer so I did everything by hand, using a wooden spatula first then by hand and scraper on the counter top later. I cut the recipe in half so it won’t hurt my arms too much. The end result was a smooth, delicious and pliable fondant! When I added food coloring, it started to crack and dry up. I added more shortening and glycerin and let it sit for a couple of hours and all was well! thank you for this wonderful recipe!

Thank you so much I try it and loved it. My kids and clients love it also. The only thing was a use lemon fresh juice insted of powder and still was good and also use lactose milk. My kids said it was better than marshmallow one. Again thank you.

how long will last once it’s made/covered? For the holidays, I am planning on making a cake for my in-laws, but they do not have a stand mixer. I was wondering if I could make it prior to leaving if I wrap it well/put it in ziploc bags?

The original recipe states that you may leave it out at room temp for 1 month. I wouldn’t go that long though. I’ve left it for up to two weeks with no problems. Just make sure to keep it tightly covered in saran wrap and then in an airtight container.

I tried this yesterday and its great! I used my Kmix and that did the job brilliantly (just give the machine a break in between so it doesnt overheat) The fondant tastes lovely and is so pliable. Thanks!

Hi,
I did try to make this fondant, but it’s just keeps crumbling. After few adjustments I was able to make the dough ,but when I start to roll, it out it keeps cracking. I am unable to lift it too without breaking. I have used liquid glucose instead of corn syrup. Could you suggest what could be the issue. Thanks…

My only suggestions are more glucose and more vegetable shortening. You can also reduce the amount of powdered sugar as well. Depending on where you live, humidity plays a big role in the end result of your fondant, so it’s best to play around with the amount of powdered sugar and glucose until you get it right.

hie… I am just waiting to try this recipe, but i have a quick queation. i dont have the stand mixer,but I do have a hand beater as well as food processor… will that work??
Thank you for your reply.. and for the recipe…. was searching for this recipe from soooo long .. I think I have ot now..
Thanks again.

Hello. I’m sorry, but for this recipe you really do need a stand mixer. A food processor or hand mixer will not work for this. It really comes down to the blade of the mixer–it will not tolerate the heaviness of the fondant, once it starts to come together.

Hi! I can’t wait to try this recipe but I do have a slight problem, I don’t own a stand mixer or a dough hook for my hand held mixer, only the basic milkshake/cake attachments that came with the mixer. I’m assuming they aren’t going to work properly? Is there another method I could use to mix the fondant nicely?
Thanks

Hi Annette! Sorry but you really need a stand mixer for this one. Trying to do all the mixing by hand would be insane and not worth the trouble. Your hands and arms will probably fall off by the time you’re done mixing it all! Lol.

Hello Sav, I have a couple of questions that I hope you can help me out with. I just came across your recipe for Fondant and I really want to try it however, I need for it to be black. I have always made Marshmellow Fondant and in my recipe, you can incorporate cocoa and wiltons black color icing. Can I do the same with your recipe? And if I do color it like with red or what have you, do I still and the glycerin at the begining of the recipe as well as at the end when kneading after it has rested? Also, what is lemon juice powder? Where do you find it? Can you use just lemon juice instead, if so how much? Sorry for all the questions, but this recipe is new to me. I want to try your recipe because it doesn’t seem to be so sweet, where as Marshmellow Fondant can be really sweet do to the Marshmellows and powdered sugar together. Oh that reminds me, why do you use cornstarch to knead the Fondant and not powdered sugar? Does it make a difference or change the taste any? Will the cornstarch dry it out to much?

Hi Jennifer, You can leave the lemon juice powder out. It just helps make the fondant less sweeter without having to alter the recipe. I use corn starch instead of powdered sugar, simply because I don’t want to add any more sweetness to the recipe. I never have to use that much corn starch and it’s use as NEEDED. You can use whichever one you prefer. If you are coloring it black, make sure you use a good gel coloring like Americolor. It takes a lot of food coloring to get a black color so you should use a concentrated one, or else you’ll be adding too much glycerine. So, to answer your question…since you are coloring it black, I would reduce the amount of glycerine in the beginning and then just interchange your food coloring, and crisco until you’ve reached the desired consistency. If it gets too soft, just knead in more powdered sugar.

Hi! I want to try this recipe but we have no butter flavor and lemon juice powder in Belgium (not found). Can you also give these ingredients in grams? I don’t think we have the same cups here as the video and I definitely don’t want to do it wrong.. thanks very much

You can omit the butter flavoring and the lemon juice powder. It’s just going to be slightly sweeter. There are plenty of conversion charts that you can find online that can convert the measurements into grams for you.

I am from Peru and took fondant classes 25 years ago, we were taught to keep the fondant wrapped up tightly in some vegetable shortening coated saran wrap and keep it in the fridge for 6 months without any problem, we used glucose instead of corn syrup, and vegetable shortening instead of butter which may affect the taste but it came up very white.
regards.

I am very anxious to try your recipe, but I am very confused on the amount of powdered sugar to use. In the ingredient list it says 3 1/2 to 4 CUPS, but the instructions shows 2 pounds. What is the correct amount of powdered sugar?

Hi Cheri. Thanks for bringing that to my attention! It’s supposed to read 3 1/2 to 4 POUNDS of powdered sugar not cups. Lol. I just updated it. It starts with 2 pounds and then incorporate the rest, slowly. Good luck with the recipe!

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